This week’s challenge is brought to us by Heather. She didn’t have too many restrictions. She’s Paleo, and wanted something with chicken. Easy enough, right? Sweet Curry Chicken Fried Rice has been a huge crowd pleaser in our house for years. I decided now was the time to make a new version.

For Corn Free: Be sure to source safe ingredients. It will take leg work, but this is doable.For All Special Diets: Be sure to have a safe (or homemade) curry seasonings blend.For SCD: Use honey or date sugar instead of maple. Your curry seasoning needs to be homemade.

Precooking note: We decided to test out Joyloop Organic Cauliflower Rice. It’s new, a bit overpriced, and very convenient. It comes in a bag (refrigerated area) and it’s ready to use. They also sell it on Good Eggs. I had seen it for a while and thought about using it for myself, but all of my allergies, it wasn’t worth the risk. I am happy to report however that Kid Four has declared cauliflower rice to be her new favorite vegetable. If you live in the SF Bay area, and don’t feel like shredding cauliflower, give it a try.

For the Cream:
2 cups Organic Cashews
1 cup Water

Combine the nuts and water in your Vitamix until it’s very smooth. You don’t want to have bits of nuts in the cream. Set aside.

Directions:
Heat a large non-stick on medium-high heat (375). Start with your peas, assuming they’re frozen like ours were. After several minutes, add your mushrooms and chicken and let it start to cook. Once it’s mostly cooked through, add in the other ingredients. The water is needed because the cream is a thick mix. Alternatively, you could make a thinner cream to start with.

Mix everything together very well, turn down the heat, and allow it to simmer for at least 10 minutes.